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Rigaton-a-doodle-doo

A recipe for chicken pasta salad

My last post, on Friday, talked about bone broth and the lovely chicken jello you get after cooking it down over several days. The issue I'm addressing today, is what to actually DO with that gel once it's made.
When I was actually still making the bone broth, I used some of it to make a chicken and greens pasta salad that was really nice.
Chicken and Greens Rigatoni
1 T butter, ghee, olive oil or other fat of your choice (I don't recommend coconut oil here)
1/2 tsp cayenne (optional)
3-5 cloves of garlic, chopped finely or put through a press
1 tsp Italian Seasoning
2 cups of leftover rotisserie chicken meat, chopped (about a breast and a thigh)
1/4 cup chicken "jello" and 3/4 cup filtered water OR 1 cup of chicken broth
2-3 large handfuls of "Super Greens" (see note)
2 cups dry rigatoni (or whatever pasta you want to use)
Salt
1 tsp olive oil
*Note: I buy the "Super Greens" mix at Costco in 3 pound bags;  it's a mix of baby spinach, baby kale and baby chard. You can get it at other stores, or just use spinach. Arugula would be really good too.
  1. Set a pot of water to boil. Be sure to sprinkle a bit of
    salt in the water and add the olive oil. Cook the rigatoni as directed,
    draining and adding it back to the cook pan once al dente.
  2. Melt
    the butter in a large fry pan over a medium heat. When it's melted and
    starting to brown just a bit add the chopped garlic and cayenne pepper.
  3. When the garlic is just starting to get toasty, add the chicken and toss to coat.
  4. When
    the chicken has warmed, add the greens and broth. Depending on the size
    of your pan, you may have to do this in 2-3 stages. Add a handful and
    saute until dark green and wilted, then add a second handful and repeat.
    Don't worry about burning the spinach: between the broth and the
    spinach itself, there should be enough liquid to prevent scorching. If
    it starts to get dry, add a tablespoon or two of water.
  5. Once the
    greens are all wilted and hot, toss the chicken and greens mixture with
    you cooked pasta. There should still be liquid in the chicken mixture
    and that will act as a dressing.
Variations: Add a bit of balsamic vinegar or lemon juice before adding the greens for a tangy zip. Use the juice from a can of tomatoes to dilute the chicken "jello" instead of water, adding the diced tomatoes (large chunky kind) after  the spinach to heat through.
You'll learn from reading my blog that I'm really bad about measuring anything in cooking. In baking, I'm more meticulous, but not in dinner-making.  I cook by instinct.  I will endeavor to put in measurements, but PLEASE remember that these are estimates and you should not feel like you have to follow any of my recipes exactly.
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